Braised winter melon with ham

Last Updated on March 13, 2021 by Simon Fan

How did winter melon, a warm-climate vegetable, get a name associated with cold season?

One possible explanation has something to do with its appearance—its large fruit is covered with a layer of white powder that resembles the frost in the winter.

Or perhaps because of its storability and usage: these sturdy melons, which could grow over 30 pounds at maturity, can be stored for months and used later in the winter season when fewer vegetables are available.

Whatever the reason might be, winter melon is a popular ingredient in Chinese cooking, especially during the summer. Called dong gua (冬瓜) in Mandarin, winter melon is often cubed or sliced to be used in soups and braises. Beneath its green-colored skin lies the snow-white flesh with a mild taste, which acts like a sponge to soak up the flavors of other ingredients while cooking. For that reason, winter melon is often paired with richly flavored ingredients such as ham and dried shrimp.

According to Traditional Chinese Medicine (TCM), winter melon has a cooling effect on the body, meaning it helps clear summer heat and relieve thirst. Serving a winter melon dish at room temperature is immensely comforting and refreshing in the summer.

You can find winter melons at Asian grocery stores. Because of their enormous size, they’re typically sold by the slice.

One of my favorite ways of cooking winter melon is to make a braise with ham. The dish I’m presenting here follows the classic recipe with a twist: instead of cutting the melon into slices as traditionally done, I use a melon baller to scoop out winter melon balls. It’s more fun to interpret a classic in a new way, isn’t it?

Braised winter melon with ham

Serves 2

Ingredients

1¾ lbs (800 g) winter melon
1 tablespoon vegetable oil
2 oz (60 g) Chinese ham or other dry-cured ham (such as prosciutto, jamón, or country ham), cut into ⅛-inch (3 mm) dice
1 scallion, white and green parts separated and thinly sliced
½-inch (1.3 cm) piece of ginger, peeled and minced
1 teaspoon Shaoxing wine
1 cup (240 ml) unsalted chicken stock or vegetable stock
Pinch of sugar
Salt and freshly ground white pepper

Directions

1. Remove the pith and seeds from the winter melon. Using a melon baller, scoop out balls from the flesh. Blanch them in boiling water for 2 minutes, then transfer them to a colander to drain.
2. Place a wok or skillet over medium-high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the ham, scallion white, and ginger, and stir-fry until fragrant, about 30 seconds. Add the wine, and stir-fry for 15 seconds. Pour in the stock and bring to a boil. Add the melon balls, bring to a boil again, and then reduce to a simmer.
3. Cook until the melon balls are soft but not mushy, 8 to 10 minutes. Add the sugar and season to taste with salt and pepper. Serve hot or at room temperature, garnished with the scallion green.